heidih

No have not made it but think about it when it gets hot (37 degrees at 5am this morn so not yet....) I really like those noodles - not just for the low clories. Staple for me in warm dishes so this is stuck in my "to do" brain.

Back to food I lean on composed salads and sweat-inducing SE Asian dishes as previously mentioned. The next really hot day will feature Kenji's shiritaki one https://www.seriouseats.com/recipes/2015/02/shirataki-noodle-salad-cucumber-sesame-sichuan-chili-vinegar-vegan-recipe.html

The now almost iconic sriracha by Huy Fong is made here in the greater Los Angeles area. They also do a chili garlic sauce and a sambal olek that are quite good. https://www.huyfong.com/toursnow/

Oops- and use some fish sauce as the salt seasoning in the marinade

As Kenneth states, satay is a generic term. Also taste memories are significantly colored by the setting and company. Based on your description and my experiences I suggest the following: Test drive it yourself first. Very very lightly season the shrimp with a curry powder on the warm spice side of the scale like this ubiquitous Japanse one (image attached) and the fatty top of can cream from the tinned coconut milk. Marinate briefly and then pan or fire grill until just firm - no rubber band stuff For the sauce I would do a simple peanut sauce with regular chunky peanut butter (not the fancy stuff). It already has added sugar. At a bare simmer let it come together with coconut milk and just a bit of a Thai red curry paste (can); adjusting to taste. A little tamarind would be subtle for tartness and added complexity, but a squeeze of lime or lemon or even vinegar would work. Of course the best shrimp possible rather than the industrial stuff certainly is a huge factor. Good luck! Oh - both extra coconut milk and curry paste freeze beautifully.

Count in as "also very bummed"! I can get it but have to subscribe to PBS first...

Without the added can of water

Couple comments; Yes the press is probably getting some of the bitter from the pith Valencias originated here in California - more of a novelty act as they produce during spring/summer versus winter and the juice has an appealing deep color. Flavor-wise - not so much for me. So yes February is early Growing conditions- absolutely vital to levels of juice and flavor intensity. In the attached images are some of my tangelo crosses with my personal favorite "juicer" - a fork inserted and twisted. Wow that press was pricey. Before the rain we had 2 weeks ago these were much paler and the level of juice and flavor intensity was markedly lower. To state the obvious - not a neat precise manufactured product. That is why the big juicers blend.

Another perilla fan here. My blocal Korean markets usually have the larger leaves for wrapping on the trays as you show, as well as bunches of younger more tender leaves which are great in salads.

Thanks - i'll plan on it. They are on a slope and hard to reach but I'll enlist some help

I turned my head the other day while picking herbs and this kumquat caught my eye.nI have absolutely no recollection of this guy but I must have helped plant it 40+ years ago. I wanted to do a one batch marmalade and cobbled together some online recipes. They have only had rain water and we've been in a drought with just a bit of rain last spring so fruit is tiny tiny. Almost no pulp/juice so I addded some from the crazy tangerine (up-topic). It came out nicely bitter which I like and not too sweet. A good day

Me too...Vegas eloper at a way too young age. Too nervous to eat much that trip. Then a father-in-law that resided there but the group was more into the all-you-can-eat breakfasts with towering carts of bacon and biscuits & gravy flying between the tables. This was way before Vegas became a food destination and before smoking was banned - so I was generally on a bike headed towards the foothills (lovely view). I do recall a nice hot chocolate up the mountain on a snowy day at a roaring fireplace/lodge type place. What a difference compared to today's vibrant food scene! Those almond pastries

Further to the KFC chicken shortage in the UK --their public apology - brilliant (spoiler - full page ad with letters scrambled to FKC) http://money.cnn.com/2018/02/23/news/kfc-apology-ad-shortage-chicken/index.html

Regarding your MISO questions: Lo-carb: That is a pretty broad term. It is a fermented grain though used in relatively small amounts. Uses: I think it is worth playing with. However it will need to be refrigerated and no way will you consume a tub this weekend, so it would need to be in ice-chest for home return trip. My favorite use and way to introduce it is in roasted pumpkin/hard squash. Cubes or slices rubbed with olive oil, miso, and Sriracha; I can eat a whole sheet pan by myself. Here is a nice little intro piece from the Serious Eats "Hey Chef" series https://www.seriouseats.com/2015/07/what-to-do-with-miso-paste.html

Quoting the very reliable Melissa Clark "Len Currie, the general manager of Confederacy Cove Mussel Company, explained that farmed mussels are routinely cleaned and "debyssed" before being scooped into their plastic net bags. But doesn't that compromise their shelf life?" His response was "It does but only by a few hours or maybe a day. You can get a shelf life of ten days or more if you handle them carefully"..Quoting from the very excellent In the Kitchen With a Good Appetite

We have a pretty deep mussel aquaculture history here. Plump, grit/beard free and reasonably priced. An under-appreciated shellfish https://www.independent.com/news/2015/apr/02/flexing-muscles-over-mussels/ Not sure if the oil rig thing is still viable but it sure was/is interesting http://www.nytimes.com/1985/11/05/us/offshore-oil-rigs-prove-fertile-farm-for-mussels-on-the-coast.html

Do you have miso? Sure it would be fine without but the "funk" if you will of fermented bean paste is a pretty big deal

Chef José Andrés has been named the James Beard Humanitarian of the year. Incredible work. https://dc.eater.com/2018/2/21/17036162/jose-andres-james-beard-foundation-humanitarian-of-the-year

Well citrus are winter producers so maybe you are experiencing a global warming quirk. The ripe fruit should be now and flowering/fruit setting much later. Oh my....

I think she just means a short dip in the pond whenever- I lean to the end

Ha - even I who have never seen a choc fount guessed it Looking forward to it. Do please "cross-promote" the whole index- it is a veritable "fount" of information!

The almost complete lack of rainfall does not bode well for local foraging. However I managed to find a small patch of mallow on the property. I used it as one of the greens in a modified Persian ash reshteh.

I spent a lot of time in Ensenada, Mexico in the 80's so when you mentioned squat bottle that is what immediately popped to mind. The fish market, fresh tortillas and cold beer - heaven! https://en.wikipedia.org/wiki/Ensenada,_Baja_California

Modelo perhaps? https://www.google.com/search?q=modelo+beer&rlz=1C1GCEA_enUS755US755&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjfzOOrv7XZAhXBv1QKHT3ZCBgQ_AUICigB&biw=1163&bih=561

I wasn't delighted with these whole grain seeded crisps from Trader Joes which I'd purchased after tasting and thinking it would help with my attempt to incorporate more whole grains. However, today I treated them more like a cracker. Breaking them up and generously dipping into guacamole was SO good. Better than tortilla chips which can overshadow the delicate sweetness of avocado. These guys are complimentary. Guac was simple: perfectly ripe avocado, garlic powder, salt & pepper, and Jalapeno Tabasco. I know - garlic powder! - but my first grade "Harriet the Spy tomato sandwich" was avocado and garlic powder so it is a positive taste memory.